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Serves
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Ingredients
For the Carbonara Sauce
  • 1 Large Egg
  • 4 Egg Yolks
  • 150 g Pecorino Cheese, grated
  • 1 tsp Black Pepper
  • 1 tbsp Extra Virgin Olive Oil
For the Meaty Mixture
  • 200 g Sausage Meat
  • ½ Ring of Chorizo, cubed into 1cm pieces
  • 5 Garlic Cloves, crushed
  • 1 White Onion, finely diced
  • 1 Courgette, diced into 1cm cubes
  • 150 g Fresh Spinach
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Dried Chilli Flakes
  • 1 tbsp Creme Fraiche
  • 400 g Linguini
  • Fresh Basil, for garnish
  • Extra Virgin Olive Oil, for drizzling
  • Pecorino Cheese, for extra grating (optional)
Sausage and Chorizo Carbonara Sausage and Chorizo Carbonara

Sausage and Chorizo Carbonara

A little twist on a classic! Sausage meat and chorizo are a match made in heaven, toss it through some silky linguini with a carbonara sauce and you will have one happy table. Purists look away now!

Prep 10 minutes
Total 35 minutes
  1. Begin by combining all of the ingredients for the carbonara sauce in a bowl and whisk well to form a thick consistency. If it’s looking a little thin, grate in a little more cheese. Set aside for later.
  2. Set a large saucepan of salted water on a medium heat to boil.
  3. Whilst the water is heating up, set another wide frying pan on a medium heat with a tablespoon of oil. Add in the onions and fry for 3mins until softened, add in the garlic, chorizo and chilli flakes and cook until the oils from the chorizo have been released.
  4. Add in the sausage meat, dried oregano, basil and smoked paprika, continue to cook until the meat has browned. At this stage add in the diced courgette, stir to combine well.
  5. The water should now be boiling so place in the pasta and cook until al dente - around 7mins.
  6. Whilst the pasta is cooking, go back to the meat mixture and add in the creme fraiche and the spinach, stir well so the spinach begins to wilt - you want this quite a dry mix because the egg yolks and cheese will create the sauce.
  7. When the pasta is cooked to your liking, drain and retain a mugful of the starchy water. Turn the heat off the sausage mix.
  8. Tip the warm pasta into the meat mixture and toss well, pour in the carbonara sauce and toss again quickly, ensuring it coats all of the pasta. Add in a splash of the starchy water to help loosen, the sauce should now start to emulsify and thicken creating a lovely silky texture.
  9. Serve immediately in shallow bowls and finish with a final grating of pecorino, a drizzle of extra Virgin Olive Oil and a garnish of basil leaves. Enjoy!
Sausage and Chorizo Carbonara Sausage and Chorizo Carbonara

Sausage and Chorizo Carbonara

A little twist on a classic! Sausage meat and chorizo are a match made in heaven, toss it through some silky linguini with a carbonara sauce and you will have one happy table. Purists look away now!

favorite
print
like
Prep 10 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
For the Carbonara Sauce
  • 1 Large Egg
  • 4 Egg Yolks
  • 150 g Pecorino Cheese, grated
  • 1 tsp Black Pepper
  • 1 tbsp Extra Virgin Olive Oil
For the Meaty Mixture
  • 200 g Sausage Meat
  • ½ Ring of Chorizo, cubed into 1cm pieces
  • 5 Garlic Cloves, crushed
  • 1 White Onion, finely diced
  • 1 Courgette, diced into 1cm cubes
  • 150 g Fresh Spinach
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Dried Chilli Flakes
  • 1 tbsp Creme Fraiche
  • 400 g Linguini
  • Fresh Basil, for garnish
  • Extra Virgin Olive Oil, for drizzling
  • Pecorino Cheese, for extra grating (optional)

  1. Begin by combining all of the ingredients for the carbonara sauce in a bowl and whisk well to form a thick consistency. If it’s looking a little thin, grate in a little more cheese. Set aside for later.
  2. Set a large saucepan of salted water on a medium heat to boil.
  3. Whilst the water is heating up, set another wide frying pan on a medium heat with a tablespoon of oil. Add in the onions and fry for 3mins until softened, add in the garlic, chorizo and chilli flakes and cook until the oils from the chorizo have been released.
  4. Add in the sausage meat, dried oregano, basil and smoked paprika, continue to cook until the meat has browned. At this stage add in the diced courgette, stir to combine well.
  5. The water should now be boiling so place in the pasta and cook until al dente - around 7mins.
  6. Whilst the pasta is cooking, go back to the meat mixture and add in the creme fraiche and the spinach, stir well so the spinach begins to wilt - you want this quite a dry mix because the egg yolks and cheese will create the sauce.
  7. When the pasta is cooked to your liking, drain and retain a mugful of the starchy water. Turn the heat off the sausage mix.
  8. Tip the warm pasta into the meat mixture and toss well, pour in the carbonara sauce and toss again quickly, ensuring it coats all of the pasta. Add in a splash of the starchy water to help loosen, the sauce should now start to emulsify and thicken creating a lovely silky texture.
  9. Serve immediately in shallow bowls and finish with a final grating of pecorino, a drizzle of extra Virgin Olive Oil and a garnish of basil leaves. Enjoy!